Zesty Pear Walnut Salad

This zesty pear walnut salad combines crisp autumn fruits, toasted nuts, and tangy cheese for an elegant yet simple dish. The homemade vinaigrette ties everything together with the perfect balance of sweet and savory flavors that complement the seasonal ingredients beautifully.

I first created this salad when unexpected guests arrived and my pantry was nearly empty. The combination was such a hit that it's now my go-to recipe whenever pears are in season, appearing at everything from casual family dinners to holiday gatherings.

Ingredients

• Fresh mixed greens provide the perfect base, look for crisp leaves without any wilting for the best texture and flavor
• Ripe but firm pears deliver natural sweetness and juiciness, choose Bosc or Anjou varieties that hold their shape well
• Walnuts add essential crunch and nutty depth, toasting them intensifies their flavor dramatically
• Blue cheese brings a bold savory element, select a quality variety with visible blue veining for the most complex flavor
• Extra virgin olive oil forms the dressing base, use the best quality you can afford as the flavor will be prominent
• Apple cider vinegar provides essential acidity, unfiltered varieties offer more depth of flavor
• Dijon mustard acts as both an emulsifier and flavor enhancer, traditional French varieties work best
• Honey balances the vinegar with natural sweetness, local raw honey will give the most interesting flavor notes
• Pomegranate seeds offer a pop of color and juicy tartness, look for deep red arils when in season

Step-by-Step Instructions

Toast the Walnuts

Place roughly chopped walnuts in a completely dry skillet over medium heat. Watch them carefully and stir frequently for 3-5 minutes until they become fragrant and slightly darker in color. The natural oils will release and create an intensely nutty aroma. Remove immediately from the hot pan to prevent burning and let them cool completely before adding to your salad.

Prepare the Dressing

Combine extra virgin olive oil, apple cider vinegar, Dijon mustard, and honey in a small bowl. Whisk vigorously until the mixture becomes uniform and slightly thickened. Season with a pinch of salt and several grinds of fresh black pepper. Taste and adjust seasonings if needed, adding more honey for sweetness or vinegar for acidity.

Assemble the Salad Base

Thoroughly wash your greens in cold water and dry completely using a salad spinner or clean kitchen towels. Excess moisture will dilute your dressing and cause the salad to become soggy. Place the dry greens in a large, wide salad bowl that gives you plenty of room for gentle tossing.

Add Fruit and Cheese

Core the pears and slice them thinly, keeping the skin on for color and texture. If preparing in advance, toss the slices with a small amount of lemon juice to prevent browning. Arrange the pear slices over the greens, then sprinkle the cooled toasted walnuts evenly across the salad. Crumble the blue cheese over everything, distributing it evenly throughout.

Dress and Serve

Wait until just before serving to add the dressing. Drizzle it evenly over the salad, starting with about half the amount and adding more as needed. Use two large spoons or salad servers to gently toss everything together, lifting from the bottom to ensure even coating without bruising the delicate greens. If using pomegranate seeds, sprinkle them on as the final touch.

Bookmark

The dressing is truly the secret weapon in this recipe. I discovered that letting it sit for about 15 minutes before using allows the flavors to meld beautifully. My grandmother taught me this technique years ago, and I still think of her whenever I make this vinaigrette, recalling how she would taste it with her pinky finger and declare it perfect with a wink.

Make-Ahead Options

The dressing can be prepared up to three days in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature and whisk vigorously before using, as the oil and vinegar will naturally separate during storage. The walnuts can be toasted a day ahead and kept in an airtight container at room temperature. For maximum efficiency, wash and dry your greens the morning of serving, then wrap them in a slightly damp paper towel inside a storage bag in the refrigerator.

Customization Ideas

This salad welcomes personalization based on your preferences or what you have on hand. For a dairy-free version, simply omit the cheese or substitute with avocado slices for creaminess. Not a fan of blue cheese? Crumbled goat cheese or feta work beautifully as milder alternatives. Apple slices can replace pears when not in season. For added protein, consider adding grilled chicken breast slices or crispy bacon crumbles. Dried cranberries can stand in for pomegranate seeds in the winter months.

Perfect Pairings

This versatile salad pairs wonderfully with roasted poultry, especially herb-roasted chicken or turkey. For a complete meal, serve alongside a creamy butternut squash soup or crusty artisan bread with butter. Wine enthusiasts will appreciate how the salad complements a crisp Sauvignon Blanc or light Pinot Noir. For special occasions, consider serving it before a main course of beef tenderloin or as part of a holiday spread.

Recipe FAQs

→ What cheeses work best in this salad?

While blue cheese provides the strongest flavor contrast with the sweet pears, milder options like goat cheese or feta work wonderfully too. For a less tangy option, try shaved parmesan or even a mild brie.

→ How can I prepare this salad in advance?

Prepare all components separately and assemble just before serving. Store washed greens in a container lined with paper towels, toast the walnuts and make the dressing up to 3 days ahead. Slice pears last minute or toss them in lemon juice to prevent browning if preparing a few hours ahead.

→ What can I substitute for walnuts?

Pecans, almonds, hazelnuts or even candied nuts make excellent substitutions. For a nut-free version, try toasted pumpkin seeds or sunflower seeds for that essential crunch.

→ What's the best type of pear to use?

Bosc and Anjou pears are ideal as they hold their shape well. Choose pears that are ripe but still firm. Bartlett pears work too, though they're softer. For a different twist, Asian pears provide excellent crunch.

→ What protein would pair well with this salad?

For a complete meal, add grilled chicken, seared salmon, or roasted shrimp. For vegetarian options, add chickpeas or white beans. The honey-dijon dressing complements these proteins beautifully.

→ Can I make a vegan version of this salad?

Absolutely! Omit the cheese or substitute with a plant-based alternative. Replace honey with maple syrup or agave nectar in the dressing. The salad is still delicious with just the pears, walnuts, and greens.